Archive for February 2017
Veal Ribs - nothing short about them!">Veal Ribs - nothing short about them!
Hi all, We get whole grass-fed veals from a local organic dairy farmer, and this time, at the suggestion of the abattoir, we have some veal ribs. But they are BIG - there's nothing short about these ribs; they're between 6 and 9 inches long in slabs of 4 -...
Read moreTexture Problem with Homemade Pickled Lox">Texture Problem with Homemade Pickled Lox
I got a wonderful recipe from someone online for making my own pickled lox. It involves salt/sugar curing salmon, and then letting it pickle in brine for 3 days. The recipe was excellent, and tasted just the way I hoped it would- like the pickled lox from Zabars,...
Read moreHelp with empanada making machine">Help with empanada making machine
Hello, I have this empanada machine for my restaurant in hopes of making production a lot faster and help me expand my business. However after trying over 50 different recipes of dough and countless of different techniques nothing seems to work. The issue is the machine rejects the dough and...
Read moreQuestions for experienced bakers">Questions for experienced bakers
Why not ask Tatyana? Reading More May Cause Envy...
Read moreQuestions for experience bakers">Questions for experience bakers
New to baking and got the mainstay 3 piece springform pan (8 inch, 9 inch, and 10 inch) set at Walmart. All the pans are 2.5 inch height. The recipe I found (link attached) uses a 3.5 inch height 9 inch springform pan. The recipe does not say she uses...
Read moreRecipe Help: Bake Cheese Tart (Sold in Japan)">Recipe Help: Bake Cheese Tart (Sold in Japan)
Hello, Please help me find a recipe for the bake cheese tart. I tried it at their kiosk in Tokyo. Here's the company website. http://bakecheesetart.com/STORY/index_en.html I would be very grateful! Reading More May Cause Envy...
Read moreHow Much to Serve?">How Much to Serve?
Hello. I am giving a party for 32 people with food including gougeres and stuffed mushrooms hors-d'œuvres and a buffet table with chicken pieces, broccoli salad, a cheese and fruit board and a chacouterie board. My question is: how much chacouterie should I buy? I figure...
Read moreWhy use baker's percentage to compare recipe ratios?">Why use baker's percentage to compare recipe ratios?
I have read several articles trying to understand the benefits of using the baker's percentage. Embarrassingly enough, I still don't get it! Why would you calculate proportions based on the total weight of the flour rather than the total weight of the whole dough/batter? I like to compare different recipes a...
Read moreMarty's World Famous Butter Tart Recipe">Marty's World Famous Butter Tart Recipe
Here is the recipe some people are asking for..... Reading More May Cause Envy...
Read moreFrozen sour cherries: looking for inspiration">Frozen sour cherries: looking for inspiration
I'm trying to clear out my freezer a bit and want to use up the sour cherries that have been hanging out since last summer. Unfortunately, I'm feeling really uninspired. I could make galleygirl's pear tart with them, but wondering if anyone has any great ideas that would get me...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude